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Crunchy Ginger-Spiced Biscotti

These are loosely based on Sicilian biscuits and are delicious with coffee. The heat of the pepper brings out the warm flavour of the ginger.

Vegetarian

Preparation time:
25 minutes

Cooking time:
40 minutes

Total time:
1 hour 5 minutes

Makes:
Makes about 50

Ingredients

55g unsalted butter, softened

55g dark muscovado sugar

350g orange blossom honey

2 egg whites

450g plain flour

1½ tsp baking powder

¼ tsp salt

1½ tsp ground ginger

½ tsp freshly ground black pepper

3 tbsp chopped candied orange peel

150g unblanched whole almonds

100g white chocolate

Method

Preheat the oven to 190°C, gas mark 5. Cream the butter with the sugar and honey. Add 1 egg white and beat into the mixture. Sift the flour, baking powder, salt, ginger and black pepper over the butter mixture and stir until the dough comes together.

Turn the dough out onto a floured work surface and lightly knead in the orange and almonds. Divide the dough into 3 and roll or pat each piece into a log measuring 15cm long by 3cm thick. Place the logs on a greased baking sheet; note that they need to be spaced apart from one another, as they will spread. Beat the remaining egg white and brush the tops of the logs with it. Bake the logs for 20 minutes, or until firm to the touch. Remove from the oven and allow to cool for 10 minutes. Reduce the oven temperature to 170°C, gas mark 3.

While still warm, transfer the logs to a chopping board. Using a serrated knife, slice 1cm sections and lay them on 2 baking sheets. Return to the oven for another 15-20 minutes to dry out. Cool and allow to firm up on a wire rack. Melt the white chocolate in a heatproof bowl over a pan of gently simmering water; when melted, drizzle the chocolate over the biscotti. Leave to set, then store in an airtight tin.